Creamy Vegan Potato Salad with Basil and Artichokes
A creamy, garlicky mayo-free dressing coats perfectly cooked new potatoes, loads of fresh basil, shallots and marinated artichoke hearts. Toss it all with some bright, peppery arugula, and we have your new favorite potato salad.
1/2cupraw cashews, soaked in boiling water for 20 minutes
2tbspdill pickle brine (the liquid in a jar of dill pickles)
1 1/2cupsfresh basil leaves, roughly chopped
1/2shallot, diced small
1/2cupmarinated artichoke heart quarters/halves
salt and ground black pepper, to taste
For the Potatoes:
Add the potatoes, 4-5 cups of water and the salt. Bring to a boil over high heat, reduce heat to simmer the potatoes and cook for another 12-15 minutes or until fork tender.
Drain the potatoes and rinse with cold water. Set aside while you prepare the dressing.
For the Dressing:
Combine the soaked cashews, lemon juice, olive oil, dill pickle brine, capers, and garlic to a high-speed blender. Blend on high for a few minutes until the dressing is smooth, scraping down the sides as needed. Standard blenders may need a few minutes longer.
To Assemble the Potato Salad:
Slice the potatoes in half. Place in a large bowl with the artichokes, diced shallots and basil. Toss with the dressing, season with salt and pepper as desired. Serve at room temperature or chill and serve cold. Just before serving, toss with the arugula.